Pasta Fazool Recipe

Olive oil: Adds richness and helps to sauté the vegetables.

Onion: Provides a sweet and savory base flavor.

Garlic: Adds a pungent and aromatic depth to the dish.

Cannellini beans: Creamy white beans that are the heart of this recipe.

Chicken broth: Forms the flavorful liquid base of the soup.

Diced tomatoes: Adds acidity and a touch of sweetness.

Ditalini pasta: Small tube-shaped pasta that cooks quickly and absorbs the flavors.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth.

Dried oregano: Provides a classic Italian herb flavor.

Grated parmesan cheese: Adds a salty, umami-rich finish when served.

When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant, but not browned. This will ensure that they release their natural sweetness and create a flavorful base for the Pasta Fazool. Additionally, when adding the ditalini pasta to the broth, stir occasionally to prevent it from sticking to the bottom of the pot. This will help the pasta cook evenly and absorb the rich flavors of the soup.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative for cooking.

• onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the dish.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less pungent.

• cannellini beans - Substitute with great northern beans: Great northern beans have a similar texture and mild flavor, making them a good replacement.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the dish.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though they may be slightly more liquid.

• ditalini pasta - Substitute with elbow macaroni: Elbow macaroni has a similar size and shape, making it a suitable replacement.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used in the same quantity.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar texture and a slightly saltier, sharper flavor.

• Allow the Pasta Fazool to cool to room temperature before storing. This helps prevent condensation, which can make the soup watery.
• Transfer the Pasta Fazool to an airtight container. For best results, use a container that is just the right size to minimize air space.
• Store the container in the refrigerator. The soup will keep well for up to 3-4 days.
• If you plan to freeze the Pasta Fazool, consider undercooking the ditalini pasta slightly. This prevents it from becoming too mushy when reheated.
• For freezing, use a freezer-safe container or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.
• Label the container or bag with the date and contents. This helps you keep track of how long the Pasta Fazool has been stored.
• When ready to eat, thaw the Pasta Fazool in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave.
• Reheat the soup on the stove over medium heat, stirring occasionally, until it is heated through. You may need to add a bit of chicken broth or water if the soup has thickened too much.
• Serve hot, and don't forget to top with freshly grated parmesan cheese for that perfect finishing touch.

• For stovetop reheating:

  1. Place the leftover pasta fazool in a saucepan.
  2. Add a splash of chicken broth or water to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. Taste and adjust seasoning if necessary, adding more salt or pepper.
  5. Serve hot, optionally topping with more grated parmesan cheese.

• For microwave reheating:

  1. Transfer the pasta fazool to a microwave-safe dish.
  2. Add a small amount of chicken broth or water to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until heated through.
  6. Let it sit for a minute before serving, and sprinkle with grated parmesan cheese if desired.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pasta fazool in an oven-safe dish.
  3. Add a bit of chicken broth or water to maintain moisture.
  4. Cover the dish with aluminum foil.
  5. Bake for about 20-25 minutes, or until heated through.
  6. Remove the foil for the last 5 minutes to let the top crisp up slightly.
  7. Serve hot, with a fresh sprinkle of grated parmesan cheese if you like.

• Large pot: Used for heating the olive oil and cooking the entire dish.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Measuring cups: Necessary for measuring the cannellini beans, chicken broth, and diced tomatoes.

• Measuring spoons: Used to measure the olive oil, salt, pepper, and dried oregano.

• Can opener: Needed if you are using canned cannellini beans and diced tomatoes.

• Colander: Useful for draining the cooked cannellini beans if they are canned.

• Grater: Required for grating the parmesan cheese for serving.

• Ladle: Perfect for serving the hot pasta fazool into bowls.

Prep ingredients ahead: Chop the onion and mince the garlic in advance to save time during cooking.

Use canned beans: Opt for canned cannellini beans instead of cooking dried beans to cut down on preparation time.

Pre-measure spices: Measure out the salt, pepper, and oregano before you start cooking to streamline the process.

Quick-cook pasta: Use ditalini pasta that cooks quickly, or pre-cook the pasta and add it to the soup just before serving.

Batch cooking: Make a larger batch of Pasta Fazool and freeze portions for quick meals later.